Are you looking for a dinner that’s both satisfying and quick to prepare? This Flavorful Tomato Spinach Chicken Pasta is exactly what you need! It combines juicy chicken, sweet tomatoes, and nutrient-packed spinach in a savory Parmesan sauce that comes together in just about 30 minutes.
I first made this pasta when I needed something tasty that both my kids would actually eat without complaint. Sophia tends to pick around vegetables, while James is usually my more adventurous eater. This dish somehow manages to please both of them, which makes it a regular weeknight hero in our house! The combination of fresh and sun-dried tomatoes gives it a depth of flavor that’s totally addictive. Want more family-friendly pasta ideas? Check out my Garlic Parmesan Chicken Pasta Recipe for another kid-approved option.
Why We Love This Recipe
Quick & Family-Friendly: Ready in about 30 minutes and consistently gets thumbs up from even picky eaters. My kids gobble this up every time!
Nutritionally Balanced: Contains protein from chicken, carbs from pasta, and vitamins from spinach and tomatoes, making it a complete meal in one pot.
Versatile Base Recipe: Easily customized with whatever vegetables you have on hand. I’ve made it with bell peppers, mushrooms, and even zucchini from our garden.
INGREDIENTS FOR TOMATO SPINACH CHICKEN PASTA
Ingredients for tomato spinach chicken pasta laid out on a countertop
- ▢ 12 ounces penne pasta (rotini or other small shaped pasta work too)
- ▢ ⅓ cup sun-dried tomatoes (chopped, drained with oil reserved)
- ▢ 3 tablespoons olive oil (from the sun-dried tomatoes)
- ▢ 1 pound boneless, skinless chicken (cut into small cubes)
- ▢ ½ teaspoon salt (or to taste)
- ▢ ½ teaspoon pepper (or to taste)
- ▢ ½ teaspoon red pepper flakes
- ▢ 6 medium tomatoes (chopped)
- ▢ 6 cloves garlic (minced)
- ▢ 10 ounces fresh spinach
- ▢ 1 cup freshly grated Parmesan cheese
Ingredient Notes & Substitutions
Pasta: I prefer penne because the ridges hold the sauce beautifully, but any short pasta works well. For a healthier option, whole wheat pasta adds more fiber.
Sun-dried Tomatoes: These add a concentrated burst of sweet-tart flavor that’s key to this dish. The oil they’re packed in becomes an amazing flavor base for cooking the chicken.
Fresh Tomatoes: Roma or vine-ripened tomatoes work best here. In winter when fresh tomatoes aren’t as flavorful, you can substitute a can of diced tomatoes, drained.
Spinach: Fresh spinach wilts down considerably, so don’t be alarmed by the volume. Baby spinach has a milder flavor if you’re serving picky eaters.
Parmesan Cheese: Freshly grated makes a huge difference in flavor compared to pre-grated options. I keep a block in my fridge just for recipes like this.
INSTRUCTIONS FOR THE BEST CHICKEN TOMATO SPINACH PASTA
![Step by step photos of cooking process]
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water.
- Cook the chicken: While the pasta cooks, heat the reserved sun-dried tomato oil in a large skillet over medium heat. Add the chicken pieces, salt, pepper, and red pepper flakes. Cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink.
- Add vegetables: Add the chopped sun-dried tomatoes, fresh tomatoes, and minced garlic to the skillet. Cook for about 2 minutes until the tomatoes begin to soften and release their juices.
- Wilt the spinach: Add the fresh spinach to the skillet. It might seem like a lot, but it will cook down quickly. Stir gently until the spinach begins to wilt, about 1-2 minutes.
- Combine everything: Add the drained pasta to the skillet along with half of the Parmesan cheese. Toss everything together well. If the mixture seems dry, add a splash of the reserved pasta water to create a silky sauce.
- Finish and serve: Drizzle with a little extra olive oil, sprinkle with the remaining Parmesan cheese, and serve immediately.
WHY THIS TOMATO SPINACH CHICKEN PASTA WORKS
This pasta dish has become a staple in our house for good reason. The combination of fresh and sun-dried tomatoes creates a beautiful balance of sweet and acidic flavors, while the garlic and red pepper flakes add just enough kick to keep things interesting.
What I love most is how the spinach wilts into the hot pasta, making it almost undetectable for my daughter Sophia who usually picks around anything green. The reserved oil from the sun-dried tomatoes adds a rich, herb-infused base to the entire dish that you just can’t get from regular olive oil.
The Parmesan cheese melts into the hot pasta, creating a light, creamy coating without actually adding cream. David (my husband) always goes back for seconds, and even the kids clean their plates – which in my world counts as a major dinner victory!
VARIATIONS FOR TOMATO CHICKEN SPINACH PASTA
Add Mushrooms: Sauté 8 ounces of sliced mushrooms with the chicken for an earthy flavor dimension.
Spice It Up: Double the red pepper flakes or add a dash of cayenne pepper if your family enjoys more heat.
Mediterranean Style: Add ¼ cup kalamata olives and ¼ cup crumbled feta cheese instead of some of the Parmesan.
Lemon Brightness: Finish with a squeeze of fresh lemon juice and some zest to brighten all the flavors.
Protein Swap: Use Italian sausage, shrimp, or cannellini beans instead of chicken.
WHAT TO SERVE WITH TOMATO SPINACH CHICKEN PASTA
This pasta dish is pretty complete on its own, but here are some perfect pairings to round out your meal:
- A simple green salad with lemon vinaigrette
- Crispy Parmesan Garlic Roasted Potatoes for a heartier meal
- Cheesy Garlic Baked Green Beans for extra vegetables
- Warm, crusty bread for soaking up the flavorful sauce
STORAGE AND REHEATING TIPS
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Add a splash of water or chicken broth when reheating to restore moisture. Warm gently in a skillet over medium-low heat or microwave in 30-second intervals, stirring between each.
Make Ahead: This dish actually develops more flavor overnight, making it perfect for meal prep. Just slightly undercook the pasta if you plan to reheat it later.
FREQUENTLY ASKED QUESTIONS
Yes, you can prepare this Tomato Spinach Chicken Pasta ahead of time. It stores well in an airtight container in the refrigerator for up to 3 days. When reheating, add a couple tablespoons of water to loosen the sauce and pasta, either in a skillet or microwave. The flavors often develop nicely overnight, making it great for meal prep.
Absolutely! You can easily make this dish vegetarian by omitting the chicken and adding more vegetables like mushrooms, zucchini, or bell peppers for additional texture and protein. You could also substitute the chicken with plant-based protein alternatives such as chickpeas, white beans, or tofu chunks sautéed in the same seasonings for a similar flavor profile.
Yes, frozen spinach works as a substitute for fresh spinach. Be sure to thaw it completely and squeeze out excess moisture before adding to the dish. You’ll need about 1 cup of thawed frozen spinach (equivalent to 10 oz fresh). Add it at the same cooking stage, but it will need less time to wilt since it’s already softened.
If you don’t have sun-dried tomatoes, you can substitute with roasted red peppers or increase the amount of fresh tomatoes and cook them down longer to concentrate the flavor. For the oil component, simply use regular olive oil. The dish will have a slightly different flavor profile but will still be tasty.
For a creamier texture without adding cream, reserve about 1/2 cup of the pasta cooking water before draining and add it to the sauce gradually while stirring. The starch in the pasta water helps create a silky, creamy texture. You can also increase the amount of Parmesan cheese or add a dollop of cream cheese or ricotta for extra creaminess while maintaining the dish’s flavor profile.
Final Thoughts on This Flavorful Pasta
This Tomato Spinach Chicken Pasta has saved me on countless busy weeknights when I needed something quick, nutritious, and appealing to everyone at the table. There’s something magical about the combination of sweet tomatoes, hearty chicken, and vibrant spinach that just works.
What I love most about this recipe is that it’s forgiving – you can adjust it based on what you have on hand, and it still turns out delicious. It’s become such a reliable favorite that my kids actually request it by name, which any parent knows is the ultimate recipe endorsement!
Give this pasta a try, and I’d love to hear how your family enjoys it. Don’t forget to leave a comment below sharing your experience or any creative twists you added to make it your own!
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Flavorful Tomato Spinach Chicken Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A quick and satisfying weeknight pasta loaded with juicy chicken, vibrant spinach, and a double hit of fresh and sun-dried tomatoes in a creamy Parmesan sauce.
Ingredients
- 12 ounces penne pasta (rotini or other small shaped pasta work too)
- ⅓ cup sun-dried tomatoes (chopped, drained with oil reserved)
- 3 tablespoons olive oil (from the sun-dried tomatoes)
- 1 pound boneless, skinless chicken (cut into small cubes)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- ½ teaspoon red pepper flakes
- 6 medium tomatoes (chopped)
- 6 cloves garlic (minced)
- 10 ounces fresh spinach
- 1 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve about ½ cup of the starchy pasta water.
- While the pasta cooks, heat the reserved sun-dried tomato oil in a large skillet over medium heat. Add the chicken pieces, salt, pepper, and red pepper flakes. Cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink.
- Add the chopped sun-dried tomatoes, fresh tomatoes, and minced garlic to the skillet. Cook for about 2 minutes until the tomatoes begin to soften and release their juices.
- Add the fresh spinach to the skillet. Stir gently until the spinach begins to wilt, about 1–2 minutes.
- Add the drained pasta to the skillet along with half of the Parmesan cheese. Toss everything together well. If the mixture seems dry, add a splash of the reserved pasta water to create a silky sauce.
- Drizzle with a little extra olive oil, sprinkle with the remaining Parmesan cheese, and serve immediately.
Notes
This dish is a reliable crowd-pleaser, especially with kids! The oil from the sun-dried tomatoes adds a delicious depth, and the Parmesan brings it all together. For variations, try adding mushrooms, olives, or a squeeze of lemon juice at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 95mg
Keywords: chicken, pasta, spinach, tomato, parmesan, weeknight dinner